1. Combine honey, water, syrup and butter in a saucepan over a low heat, stir constantly without boiling until butter has melted. Remove from heat and cool to room temperature2. Stir dates and nuts into the honey mixture3. Gradually add the flour and spices until combined4. If the mixture looks too dry add more water or if it looks too wet add a touch more flour5. Put mixture into prepared tin and bake in the oven for about 50 minutes or until cooked6. Once cooked, remove from the oven and cover the tin with foil, cool the cake in the tin before turning out

1. Melt butter over a low heat, add the honey and mix well2. Add the dissolved bicarbonate3. Add the remainder of the dry ingredients into a bowl, mix well4. Pour the melted butter mixture into the dry ingredients – if using chocolate chips as well, allow the butter to cool slightly first5. Mix well, the mixture should be sticky but come together fairly well without being runny6. Take tablespoonsful of mixture and roll into a ball shape, place each ball on to a baking sheet lined with baking parchment, well-spaced apart, flatten slightly. Coating your hands in flour helps this process!7. Bake in the middle of a pre-heated oven for about 20 minutes or until cooked. The cookies should have a dry feel to the top and a slight spring feel to the centre.8. Once cooked, cool on a wire rack.